4 russet potatoes (about 2 pounds), peeled and chopped or grated
1 medium onion, chopped
1 stalk celery & leaves, finely chopped
3 Tbsp butter or bacon fat
1 tsp Kosher salt
¼ tsp black pepper
3 Tbsp flour
4 cups chicken stock + 2 cups water
¼ cup chopped chives or green onions
Chop half the peeled potatoes into small pieces. Take the other half and grate using the large holes of a box grater.
In a large pot, sauté the celery and onion in butter or bacon fat with salt and black pepper, until onions become transparent (about 4 minutes).
Slowly drizzle in flour to make a roux.
Add chopped and grated potatoes, chicken stock, and water. Stir to make sure nothing sticks to the bottom.
Cover. Bring to a boil and then reduce heat to simmer. Cook until potatoes are tender (about 10 minutes). Stir occasionally as soup cooks.
Garnish with chopped chives or green onions and serve. Enjoy!